i. Slice mango into even sized pieces, or grate the mango. I keep the peel intact but this makes the cooking time longer, so if you want you may peel the mango and then slice it. Heat water (quantities are in instructions above for cooking the mango) and add the slices of mango. Add turmeric and salt, stir. Bring to a boil and then simmer till the mango is soft and cooked. (about 20 -30 minutes, maybe more if the peel is retained). Once the mango is cooked, if there is water above the level of the mango, boil it away.

Meanwhile, heat the water (quantities in instructions above for dissolving jaggery). Break the jaggery into small chunks and add. Stir till the jaggery dissolves (about 5 minutes). Switch off the stove. Filter to remove any impurities, and keep aside till the mango is cooked.

Add the dissolved jaggery to the cooked mango. Stir well. Boil on high for 5 minutes or till the mango stew is thick, stirring frequently so that it does not 'catch' at the bottom of the pan and burn. The colour of the pachadi will darken as it cooks. The darker the jaggery, the darker the pachadi will turn. Dissolve rice flour in water and add, to thicken the raw mango pachadi. Stir and cook for 2-3 minutes more. Remove from the stove and transfer to a serving bowl.

Heat oil and add mustard seeds. Once they burst, add green chilli slices. Pour the tempering onto the raw mango pachadi.

Heat ghee and fry the neem flowers on low flame, till they darken to a rust brown or dark red. Pour the flowers over the pachadi. Serve with rice and sambar, rasam and portal. I like it with dosa and chutney too.